Squash & Cream Cheese Appetizer

Squash & Cream Cheese Appetizer

Easy

Difficulty

0h 0m

Total Time

3

Ingredients

8

Steps

Calories

32

Fat

0g

Carbs

7g

Protein

1g

Serves

3 pieces

Ingredients

  • 1 small, long delicata squash
  • 40 grams cream cheese of choice (this recipe uses fat-free cream cheese), softened to room temperature
  • Fresh basil leaves

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Squash & Cream Cheese Appetizer

This appetizer is SO easy, simple to track, vegetarian-friendly and only 7 carbs per serving! I’m guilty of making these as a grazing snack for myself.

Get creative with other add-ons like fresh salmon, more spices or even mixing some other small, chopped vegetables into the cream cheese mixture.

Instructions

  1. 1

    Pre-heat oven to 400 F.

  2. 2

    Cut the squash lengthways and use a small spoon to scrape across the middle to remove all seeds.

  3. 3

    Then, cut the squash sideways to create about 4 small, 3/4 inch wide wedges. The amount of wedges you end up with will depend on the length of your squash size.

  4. 4

    Place the squash on a baking tray and bake for 20 minutes.

  5. 5

    Break up your basil leaves and mix them in a bowl with the cream cheese. Leave the cream cheese mixture out while the squash is baking so it softens, making it easy to spread into the squash.

  6. 6

    Once ready, remove the squash from the oven and let it cool long enough for you to be able to handle them.

  7. 7

    Using a spoon, add a small dollop of cream cheese into each wedge of squash.

  8. 8

    Serve immediately for a warm appetizer, or refrigerate for later. If you choose to refrigerate, make sure you take them out of 10-15 minutes before serving so that they reach room temperature.

Follow up your low carb-appetizer with a low-carb meal, like our Softshell Zucchini Tacos.

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